Cigarette Borek

(Sigara Boregi)

Mix the filling ingredients in a bowl. Grab a small dish and place some water in it - you'll use this to stick the edges of the borek.

Place the three sheets on top of each other on the counter and place them vertically. Cut them in half from top to bottom (picture). Then cut from one of the top corners to a bottom corner diagonally (picture). Now you should have 12 smaller pieces of phyllo pastry. Put one teaspoonful of filling on the long side of each sheet (picture). First fold the ends from the outside to the inside (picture), then roll it up. Soak the open end in the water and close it up.

After you've rolled up all the sheets, heat up the sunflower oil on the stove in a skillet. Fry each borek equally over medium heat until they take a light golden color. Don't leave the stove as they fry quickly:) Place ones that are done on a paper towel to soak up extra oil.

Serve Cigarette Borek while they are still warm as an appetizer or with tea as a snack.

*Phyllo Pastry may dry up, so roll them up quickly or cover them with a clean towel while you're not using them.

I work at a turkish restaurant in Vancouver and, as you can imagine, it's impossible to find yufka dough here. We tried filo and didn't like it much so we settled on spring roll wrappers. Quick, easy and have a texture reminiscent of yufka when deep fried. Give 'er a try!

I love this recipe, I lived in Turkey as a child and miss the food 25 years later! I also remember a version of this borek that had apples and sugar in it and then was rolled in sugar and it was delicious! We have also tried this with cherry pie filling and then rolled it in sugar and it is wonderful as well! Thanks for sharing these wonderful Turkish recipes. Do you have a recipe for Manti (not sure of the spelling) or an eggplant dish that is called potleejon (I'm sure I butchered the spelling!) Thanks!

Hi,I've already post the Manti recipe, here is the address;http://www.turkishcookbook.com/2005/04/manti.phpPlease check the Recipe Categories to find eggplant recipes :)On the site, below the google ads on the right, there's a search box. So youcan search on my site if "TC" is selected, it will help you to find anyrecipe that I posted.

I just made börek for the first time (can't eat it yet though, have to wait for my guest to arrive, damn ;)I was wondering, how long can you store yufka actually? I put it in a bag in the fridge now, it tends to get dry very quickly. So, what's the best way to store it?

Hello Binnur! Very excited to make this recipe for my dinner guests this weekend - however i want to make them in advance - can i put them on a cookie sheet to heat up when the guests arrive? what is the best way to heat them up?Thanks

Iove Turkey, the food and this site. Been making meat and aIso cheese boreks for many years using fiIo no probIems. I make them, then brush them with butter using a pastry brush. You can keep them under a toweI for a whiIe before baking them in a hot oven for 15 mins. The resuIts are yummy and crunchy too. It means you don't have to stand over a hot pan frying just before eating, so good for parties.

these look delicious. I have tried these in a local turkish restaurant in my town, but I think they included potato with the feta. Do you have a recipe for that? Thank you for sharing. From New Zealand : )

I'm making all kinds of sigara boregi; with feta cheese and mint, vegenatbles (cabbage, carrots, tomatoes...), mushrooms... and it i've never made a bad one...so just let your imagination going if you don't mind doing it a bit differently.

Hi,You can use Gozleme (which I've posted) dough to make yufka. But I give you another recipe to make Yufka and Cig Borek:)2 cups milk750 gr all purpose flourSaltMix and knead them all.I am not sure whether you know the size of Turkish yufka. We use 3 Turkish yufkas to make a regular size Borek. So it depends on how big the yufka will be... also it depends on how thin they will be!

Years ago, when I lived in Turkey we used to eat a meat version of Borek, I was wondering if you have a recipe for it. It was so long ago that I can't remember the ingredients, just that it was delicious. Can you help please? Fab site by the way, love Turkish food, brings back great childhood memories so wonderful to relive through your recipes.

Hi,Thank you:) I've posted Shredded Borek (Paçavra Böreği) with the ground beef filling. So it is the same filling for Sigara Borek with Ground Beef, here is the link; http://english.turkishcookbook.com/2011/10/shredded-borek.html

Hi Binnur,Thank you so much for your recipes, I have tried quite a few and they have all turned out really well!!!I love sigara boregi but I was wondering if you had the recipe of those that are cooked in the oven?!Thank you so much Emily

Hi Emily,Thank you:) When you finish all the rolling, brush some melted butter or olive oil* all over their surface. Arrange them on an oven tray. Preheat the oven 375 F or 380 F and bake to golden colour:)*If you like, you can also egg wash them.

I veganized these and made them more like cigars than cigarettes. I used triangular cut yufka, which made it very easy. first, I sauteed some scallions & garlic in vegan butter, then added baby spinach leaves and swiss chard and lightly cooked it with salt and pepper...i served them with tofu sour cream. they came out fantastic.